Cannellini Bean Dip with Garlic and Pine Nuts

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    Cannellini Bean Dip with Garlic and Pine Nuts

    Cannellini Bean Dip with Garlic and Pine Nuts

    (21)
    2hours10min


    21 people made this

    This dip will be the hit of your party - beans, pine nuts, fresh basil and oregano and garlic. It also works well as a sandwich spread. You'll probably want to double this recipe - this makes about a cup of dip.

    Ingredients
    Serves: 8 

    • 2 tablespoons pine nuts
    • 2 teaspoons chopped fresh basil
    • 1 teaspoon chopped fresh oregano
    • 1/2 tin canellini beans
    • 2 cloves garlic, cut in half
    • 1 teaspoon lime juice
    • 1 roma tomato, roughly chopped
    • 1 pinch sea salt to taste
    • 1 pinch black pepper to taste
    • 1 tablespoon olive oil

    Directions
    Preparation:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours10min 

    1. Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
    2. Refrigerate at least 2 hours or overnight to blend the flavours before serving.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (21)

    by
    18

    I love this. I made it the first time just like the recipe. It was great to dip pitas and veggies in. I made it a second time and added a bunch of sun dried tomatoes tomatoes. I can't wait to try new variations! Thanks!  -  01 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    17

    Big hit at the Chirstmas party! Doubled the recipe due to numbers only complaint was a little to much garlic. Will make again with 1/2 to 2/3 the amount of garlic.  -  27 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    15

    We are garlic wimps! The two cloves that I put into the dip, were over-whelming. I had to do something to mellow it out. I baked the dip in the oven for about 45 minutes. It helped some. Then I added some parmesan cheese to it. We ate it all! My husband complained about the garlic burping back on him, but I was fine. Love how easy it was to make, though. Maybe garlic wimps like us, need to just use garlic salt instead?? Thanks.  -  03 Jan 2009  (Review from Allrecipes USA and Canada)

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